Homestead chicken pie

4 Servings

Ingredients

QuantityIngredient
1Broiler/Fryer Chicken, cut up
4cupsWater
1Rib Celery,W/Tops, cut up
1smallOnion, stuck with cloves
2teaspoonsSalt
¼cupMargarine
¼cupFlour
cupChicken Broth
Egg Yolks
½cupHalf And Half( Or Milk)
½teaspoonSalt
½teaspoonPepper
2cupsFlour
1tablespoonBaking Powder
½teaspoonSalt
¼teaspoonBaking Soda
½cupButter
cupButtermilk

Directions

In large kettle, boil chicken,celery,onion and salt. Skim foam. Cover, simmer 2 hours. Cool in broth. Remove chicken, discard bones. Strain broth.

Put chicken in casserole. In saucepan,melt fat, stir in flour until smooth, cook 3 minutes. Gradually add broth, stir until thick and smooth. Remove from heat. Beat in egg yolks with ½ and ½, stir in sauce. Season with salt and pepper. Return in heat, cook one minute. Pour over chicken. Mix flour, baking powder, salt and baking soda, cut in butter to small pea size. Stir in buttermilk and blend. Knead 4-5 times. Roll to ½ inch thick, cut into 2 inch rounds. Place on chicken.Bake in 425 F oven, 20 minutes or until biscuits are down (brown) and chicken is hot and bubbly.If you choose, you may use Bisquick's dumpling recipe unstead of homemade biscuits,or you may use a tube of rolls (like Pillsbury) laid over the hot chicken mixture.

Recipe by: Bill Spalding Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding <billspa@...> on Mar 24, 1997